A Quick Gnocchi With Peas and Prosciutto Recipe
Packaged gnocchi—Italian dumplings made with potato and flour—makes for a solid base for a quick weeknight meal. Boil until they float to the surface, then fish them out and add directly to a pan of sautéed vegetables and maybe a bit of broth—or even toss with pesto or your favorite bottled marinara. So simple, right? Here, we take the classic Italian pasta pairing of peas and prosciutto, replace the noodles with dumplings, and throw in plenty of asparagus to round out the creation. You can make this gnocchi recipe richer with a drizzle of cream or half-and-half or a bit of butter, but this one is great as-is.
Nutrition: 275 calories, 15 g fat (6 g saturated), 770 mg sodium
2 Tbsp butter
1⁄2 bunch (about 10 spears) asparagus, woody ends removed, chopped into 1″ pieces
1 cup frozen peas
3 oz prosciutto or other high-quality ham, sliced into thin strips
1 cup low-sodium chicken or vegetable stock
Salt and black pepper to taste
12 oz packaged gnocchi
Parmesan for grating
How to Make It
- Heat half the butter in a large skillet over medium heat.
- Add the asparagus and sauté for 2 to 3 minutes, then stir in the peas, prosciutto, and stock.
- Cook for 3 to 4 minutes, until the asparagus is tender and the peas are soft. Season with salt and black pepper; keep warm.
- Cook the gnocchi in a large pot of boiling water until they float to the top, no more than 5 minutes.
- Drain and add to the skillet with the vegetables, along with the other tablespoon of butter.
- Cook together for 1 minute, so that the sauce and gnocchi have time to mingle.
- Serve with freshly grated Parmesan.
Eat This Tip
Most supermarket deli counters sell prosciutto of some sort these days. Prosciutto di Parma or San Danielle is the best, but for recipes that involve cooking the cured ham, a less expensive version will do.
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